Meatloaf Chocked Full of Veggies!

Ingredients

3 tablespoons extra virgin olive oil

1 zucchini diced

1 red bell pepper diced

1 yellow bell pepper diced

1/2 red onion diced

5 cloves garlic minced

a pinch (more if you like heat) red pepper flakes

S&P

2 jumbo eggs

1/4 cup fresh parsley finely chopped

2 tablespoons fresh thyme finely chopped

1 lb ground beef

1 lb ground pork

1 cup panko

1/4 cup fresh grated parmigiano reggiano

1/4 cup fresh grated peccorino romano

1 cup of ketchup (split in half)

1/4 cup and 2 tablespoons of balsamic vinegar

Directions

Heat olive oil in a large skillet over high heat. Add the garlic, veggies, red pepper flakes and salt & pepper. Cook for about 5 minutes until the onion is translucent and the rest of the veggies are nice and soft. Set aside and let cool down to room temperature.

Whisk the eggs, thyme and parsley together in a large mixing bowl. Add the meat, bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoon balsamic vinegar and cooled veggies. Before you get your hands all messy be sure to get a baking tin out and line it with aluminum foil and spray with canola oil cooking spray. Once that's done go to town and get your hands all full the meatloaf. Mix thoroughly and then form into a large ball. Transfer to the baking tin and shape it into a loaf.

Whisk the other 1/2 cup of ketchup with the 1/4 cup balsamic vinegar. Brush this all over the meatloaf. Bake at 425 degrees for 1.25 hours.